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Kashmiri Rotis
Tarla Dalal
06 December, 2024
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
8 null
Ingredients
Main Recipe
1 cup whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
8 to 10 black peppercorns (kalimirch)
a pinch of asafoetida (hing)
salt to taste
Other ingredients
Method
- Lightly roast the fennel seeds, cumin seeds, ajwain and peppercorns on a tava (griddle). Coarsely pound the roasted ingredients in a mortar and pestle.
- Combine the wheat flour, pounded ingredients, asafoetida and salt and add enough milk to make a firm dough. Knead well.
- Divide the dough into 8 equal portions.
- Roll out each portion with the help of a little flour into a circle of 125 mm. (5") diameter.
- Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown.
- Serve hot.
Kashmiri Rotis recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 100 cal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fiber | 2 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Sodium | 3.2 mg |
Click here to view Calories for Kashmiri Rotis
The Nutrient info is complete
Asha
June 27, 2012, 1:22 p.m.
The taste of all the seeds can be tasted in every bite.. and at the same time its very easy and simple to make this recipe.. its different in taste..
